| In | Out |
|---|---|
| Spaghetti and meatballs | Wild-boar ragu |
| High-end curries | Wine reductions |
| Aperol spritzes | Absinthe shots |
| Foie gras brûlée | Recession asceticism |
| Italian | Latin |
| Tzatziki | Fondues |
| Crushes on Sam Kass | Crushes on Barton Seaver |
| Portion control (restaurant-decided) | Portion control (diner-decided) |
| Carpaccio of anything but beef | Carpaccio of beef |
| Socca | Flatbreads |
| Kimchee | Pickled watermelon |
| Chiboust | Panna cotta |
| $14 glasses of wine | Big bottle markups |
| Banh mi | Meatball subs |
| Ambitious neighborhood bistros | Corporate-backed dining rooms |
| Esoteric fish (monchong, madai) | Sablefish |
| Cracklings | Bacon |
| Complex cocktails | Complex dishes |
| Pinkberry knockoffs | Five Guys knockoffs |
| Hushpuppies | Gougères |
| Tempura battering | Duck-fat frying |
| Goat-cheese cake | Olive-oil cake |
| Roasted olives | Dirty martinis |
| Necks | Cheeks |
| Twitter marketing | Restaurant Facebook pages |
| Shrimp burgers | Lamb burgers |
| Chocolate and passionfruit | Chocolate and peanut butter |
| Malt | Root beer |
| Mocktails | Sparkling water |
| Fish and chips | Shrimp and grits |
| Chef-made candy bars | Chef-made sundaes |
| Tangerines | Kumquats |
| Arancini | Savory beignets |
| Pierogi | Potstickers |
| Dining as nourishment | Dining as theater |
Related: Counting Down the 100 Best Restaurants
This appears in the January, 2010 issue of The Washingtonian.
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Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.
